Love at first bite? Guaranteed you will fall head over heels in love with our savory Artichoke Appetizer, invite plenty of friends ~ that way you won't end up eating it all by yourself....
I'm a dip kind of girl. Stick me in front of a table full of different dips, you'll have a hard time pulling me away. One of my all-time favorite dips is spinach-artichoke dip. I could seriously sit and eat an entire bowlful myself.
When I first saw this appetizer bread, I knew I would be smitten. It looked like spinach artichoke dip slathered on bread - minus the spinach. But bubbly, warm cheese, studded with artichokes, all on top of freshly baked bread - what is there to hate? Absolutely nothing!! But be warned - this is pretty darn addicting. I couldn't stop at one piece! And bonus - it's super easy to make - especially with Rhodes Texas rolls. Here's how you do it!
You will need Rhodes Texas rolls, risen, canned artichoke hearts, mayonnaise, shredded monterey jack cheese, parmesan cheese and some parsley.
Drain your artichoke hearts and chop them up.
In a saucepan, combine the cheese, mayonnaise and the artichoke hearts, and cook just until the cheese is melted and bubbly.
Combine the risen rolls and roll them out into a big rectangle.
Place the dough on a greased baking sheet and slather on the cheesy artichoke mixture. Pop into the oven and cook until it is golden and bubbly, and the bread is browned and cooked through. Sprinkle with parsley, cut baked bread into slices, and try your hardest to control yourself!!
Artichoke AppetizerServings: 17 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 20 min
The combination of cheeses and artichokes on this appetizer can't be beat. You will have to keep refilling this popular plate for your guests.Artichoke Appetizer
8 Rhodes Yeast Texas Rolls thawed and risen
14 ounce can artichoke hearts
3/4 cup mayonnaise
1 cup grated Monterey jack cheese
1/2 cup grated Parmesan cheese
Drain artichokes and chop into small pieces.
In a bowl, mix artichokes, mayonnaise and cheeses until well combined.
Press rolls together and roll into a 12x17-inch rectangle. Place on large sprayed baking sheet. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes.
Bake at 350°F 20 minutes or until light golden brown. Garnish with parsley. Cut into strips 1x 6-inches each. Makes 34 strips.